Try this vegan guacamole for a rich, creamy, and buttery addition to all of your favorite meals. Serve it with tortilla chips, tacos, buddha bowls, toast, and more. You will love how quick and easy it is to prepare!
What is guacamole?
Guacamole originally comes from Mexico, but it is now enjoyed all over the world. This iconic spread typically includes 5 ingredients — avocados, Roma tomatoes, white onion, cilantro, and lime.
In general, guacamole is enjoyed as an appetizer or snack with tortilla chips and vegetables, served over tacos, added to grain bowls, or packed into burritos. It’s a nutrient powerhouse filled with healthy fats, vitamins, and minerals.
Is guacamole vegan?
In its most basic form, guacamole is a vegan and vegetarian-friendly dish. However, it is often topped with cotija cheese or queso fresco throughout Mexico. You can even find it served with chapulines (grasshoppers).
To keep everything plant-based, simply omit the chapulines. For an extra kick of umami flavor, swap out dairy cheese for vegan-friendly options.
Where did guacamole originate?
Guacamole has roots that date back to the Aztec era. In fact, the name “guacamole” derives from a Nahuatl word, āhuacamolli, meaning “avocado sauce.”
Originally, this creamy spread featured mainly avocados. Over time, ingredients like onions, tomatoes, cilantro, and lime were added for more flavor. Nowadays, there are all sorts of different seasonings that make guacamole a true favorite.
Ingredients & Substitutions
- Avocado: The best guacamole is made from buttery Hass avocados, but use whichever variety is available near you. Some great substitutions are Fuerte, Reed, Gwen, or Pinkerton avocados.
- Cilantro: To add just the right amount of vibrant, herbaceous, and lemony flavors that enhance the avocados. Use freshly minced cilantro for the best taste.
- Onion: White onion is the most traditional option, but you can use red or yellow onions as well.
- Tomato: To avoid watery guacamole, use Roma tomatoes. Also, make sure to remove the seeds prior to dicing them. If you don’t have Romas, the next best option is plum tomatoes.
- Jalapeño: To impart a garden-fresh and spicy element. Remove the seeds and veins to reduce the heat level. If you enjoy more spice, leave the seeds in or use serranos.
- Lime & vinegar: Both lime and white vinegar add a fresh, zesty taste that balances out the richness of the avocados. Use both lime and vinegar or just lime for a similar taste.
- Seasonings: I like to add onion powder, paprika, and garlic powder for more savory flavors. If you don’t have any dried onion and garlic, use fresh instead.
- Raw sugar: To balance out the heat and tang. I use raw sugar, but agave also works.
- Salt & pepper: Season with salt and pepper to taste.
- Step 1: Cut the avocados in half, remove the pits, and scoop the flesh into a molcajete or small bowl.
- Step 2: Seed and mince the jalapeños and cilantro. Dice the onions, and seed and dice the tomatoes.
- Step 3: Add everything to the bowl of avocados. Squeeze the lime juice in, and add white vinegar. Mix all of the dry spices together, then toss them into the mix as well.
Step 4: Mash with a pestle or fork until you achieve a coarse paste, and until all ingredients are evenly mixed. Taste and adjust seasonings to your preferences.
What to serve with guacamole?
Now that you’ve made the most amazing vegan guacamole, you need something to pair it with! Here are some of my favorite ways to serve this dish:
- With corn tortilla chips
- In burritos or tacos
- With fresh vegetables
- Smeared on a sandwich or burger
- On a piece of toast
- With rice cakes or crackers
Tips for Leftovers
For any leftover guacamole, follow these storage instructions:
- Preventing browning: Contact with air is what causes guacamole to brown. To prevent this, add it to an airtight container, flatten the guacamole, and add a layer of water (or lime juice) on top. When you’re ready to serve it again, pour off the layer and mix it again.
- Fridge: If stored properly, this vegan guacamole will keep in the fridge for up to 3 days without browning.
- Prep ahead: I usually recommend serving guacamole fresh, but you can prep it a day in advance if you’re short on time.
Can you freeze guacamole?
Freezing guacamole is actually quite a simple process. Pack it into a freezer-safe bag, making sure to squeeze all of the air out. Alternatively, add it to a container and cover the exposed areas with cling wrap. When stored correctly, guacamole will last in the freezer for up to 3 months.
- Spices: Try adding cumin, coriander, cayenne, or Mexican oregano for a slight change in flavor.
- Heat: If you prefer more spice, swap out the jalapeño for serrano or habanero peppers.
- Consistency: Adjust the consistency of your guacamole up or down, depending if you like it slightly chunky or fully smooth.
- Seed the tomatoes: Make sure you don’t end up with watery guacamole by removing the inner seed portion of the tomatoes before chopping them.
- Use ripe avocados: For extra creamy guacamole, purchase ripe avocados or wait a few days for them to ripen.
- Don’t over-mash: The goal is for creamy guacamole with a few interspersed chunks of avocado. To achieve this, don’t over-mash the avocados.
Typically, guacamole is served at room temperature, or even slightly warm. This helps bring out the flavors of the ingredients. If it’s served quite cold, you will lose some flavor. Once you remove it from the fridge, let it warm for a few minutes before serving.
If enjoyed in moderation, guacamole can absolutely be part of a healthy diet. Avocados are a dietary source of nutrients like vitamins C, E, K, folate, and potassium. In addition, tomatoes and other mix-ins provide more health-promoting vitamins and minerals.
More sauce recipes
If you enjoyed this vegan guacamole recipe, try making some more of my favorite dips, dressings, and spread like these:
- Sriracha aioli: Egg-free aioli with a kick.
- Maple Dijon vinaigrette: Light and refreshing salad dressing featuring maple syrup and Dijon mustard.
- Vegan Caesar dressing: Creamy vegan Caesar that tastes just like the real thing.
- Maple balsamic dressing: Sweet and tangy vinaigrette perfect for salads.
- 5 whole avocados
- 1 cup cilantro finely chopped
- ½ cup onions chopped
- ½ cup tomatoes diced
- ¼ cup jalapeño diced
- 1 whole lime freshly squeezed
- 1 tablespoon white vinegar
- 1 tablespoon onion powder
- 2 teaspoon salt
- 2 teaspoon garlic powder
- 1 teaspoon raw sugar optional
- ¼ teaspoon ground paprika
- ¼ teaspoon pinch ground black pepper
- Cut the avocados in half, remove the pits, and scoop the flesh into a molcajete or small bowl.
- Add cilantro, onions, tomatoes, and jalapeño. Squeeze out juice from the lime into the mix, and add white vinegar.
- Mix all the dry spices together and toss them into the mix.
- Smash with a pestle or fork to a coarse paste, and until all ingredients are evenly mixed.